What's the story? American chef Christopher Kostow opened Ensue in 2019. The kitchen is run by Miles Pundsack-Poe, a Canadian cook formerly of Restaurant at Meadowood, who blends Cantonese flavours – discovered during his travels around China – with a fascinating take on new Napa cuisine.
Room with a view: Ensue features one of the most incredible dinner backdrops you could imagine. Perched on the 40th floor, high enough to overlook the buzzing city center of Shenzhen while also glimpsing the magnificent mountain landscape beyond, the restaurant is equipped with a sun-kissed kitchen manned by a team full of energy and good vibes. One of the top kitchens in China, it is said to be designed in accordance with its Napa Valley counterpart, just a bit smaller in size.
What about the culinary philosophy? Ensue’s food is defined by its Californian sensibilities, bringing the focus on organic products, their natural simplicity and the best season to present them. This philosophy is combined with the ingredients, traditions and techniques of China.
On the menu: Utilising almost exclusively ingredients local to southern China, the menu seeks to champion the delicacies of the restaurant’s surrounding area. One of the signature dishes is the 120-day-old Qingyuan chicken baked in sourdough, a method that allows the meat to be cooked by the heat and moisture inside the bread (also known as sauna chicken). Sea conch and leg meat are then stuffed between the chicken skin and the meat to finish the show-stopping dish.
Bonus point: Pouring wine at Ensue since 2019, head sommelier Della Tang is named the inaugural Beronia Asia’s Best Sommelier at Asia’s 50 Best Restaurants 2023, recognising her knowledge and flair curating an outstanding wine list that takes in France, the US and China.